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On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking The Science and Lore of the Kitchen
Author: Harold McGee
This comprehensive classic covers the origin and science of foods, nutrition, and the nature of cooking. The 39-page chapter on sauces, for example, contains a history of sauces in France, Italy, and England; how starch works chemically, with illustrations; flavoring sauces; and much more.
ISBN: 387257
Publication Date: 1984
Pages: 684
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Publisher: Scribner
Book Type: Paperback
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